½ cup quinoa, well rinsed

1 can (14.5 oz) organic chicken broth (or use water)

1 cup small brown lentils, cooked

1 large tomato, seeded an chopped

½ cup green beans, chopped

½ cup chopped Bell pepper (orange or yellow are pretty)

½ cup chopped red onion

¼ cup chopped walnuts

1 tsp dried thyme

3 tbs red wine vinegar

½ tsp sea salt

1/8 – ¼ tsp black pepper

1 tbs lemon juice

1 tbs extra virgin olive oil

2 tbs lightly roasted pine nuts (optional) 

In a medium saucepan, combine quinoa with broth or water.  Cover and set over medium-high heat until it comes to a boil.  Reduce to medium heat and cook until the grains of quinoa are pearl-like and al dente (20 to 25 minutes).  Remove from heat; let covered pot sit for 10 minutes, and then uncover and fluff quinoa with a fork. 

Place cooked quinoa in a mixing bowl.  Add lentils, tomato, green beans, bell pepper, onion, walnuts and thyme.  In a small bowl whisk together lemon juice, olive oil and black pepper.  

Pour dressing over salad and toss.  Let stand at room temperature for 20 minutes before serving.  Garnish with pine nuts (optional).

pdf of recipe can be found here